The Guardian Feast supplement, July 11, 2020

  • Buttery Parmesan-braised chickpeas

    Buttery Parmesan-braised chickpeas (page 3)

    from The Guardian Feast supplement, July 11, 2020 The Guardian Feast supplement, July 11, 2020 by Yotam Ottolenghi

    • Categories: Chutneys, pickles & relishes; Main course; Summer; Italian; Vegetarian
    • Ingredients: garlic; Parmesan cheese; Parmesan cheese rind; dried chickpeas; red chillies; apple cider vinegar; baby spinach; parsley; butter
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  • Buttery Parmesan-braised chickpeas

    • Foodycat on November 02, 2021

      I took so many shortcuts I am not sure it's even the same recipe... I used tinned chickpeas (a mixture of black and white ones, to make it more interesting) and cooked them in a little water with the garlic, parmesan rind and black pepper, then stirred through the baby spinach until it wilted and then beat in the butter and cheese (just in handfuls, not 15g and 1/4 and 15g and 1/4). So mine wasn't as luscious and creamy as it looks in the picture but the flavour was excellent and dinner was on the table in half an hour.

  • Confit tandoori chickpeas

    • meggan on September 30, 2020

      Did these in the instantpot for 50 minutes. I would say they could have used 5 minutes more if you want more mushiness but they were good and I used a mild pepper so even the kid ate them.

    • DePollepel on October 29, 2021

      Brilliant! With flatbread

    • gillsil on January 05, 2023

      Very easy one pot dish - you put everything in at once and it then cooks at a very low temperature for an hour and a quarter but well worth the wait as the end result is absolutely delicious. The chickpeas have just the right amount of texture against the gloriously collapsed tomatoes and chilli in the garlicky spiced oil (so much oil though!) I also made the accompanying herby yogurt sauce, served it all on a bed of peppery salad leaves and used some sourdough to mop the dish. Yum!

  • Masterclass: Goan seafood curry

    • Astrid5555 on August 07, 2020

      Really tasty. My spice-averse kids both liked this curry. Very aromatic and tangy, served over steamed basmati rice. Will definitely make again.

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  • Published Jul 11 2020
  • Format Magazine
  • Page Count 20
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.